Creamy Potato Leek Soup for Ultimate Cozy Comfort
Enjoy a warm, velvety soup combining the sweetness of leeks and potatoes, perfect for comforting meals.
Ingredients
Dairy & Substitutes
- 2 tablespoons Butter Use olive oil for dairy-free
- ½ cup Heavy Cream Substitute with coconut cream for dairy-free
Vegetables
- 3 medium Leeks Clean thoroughly to remove grit
- 1 medium Onion Substitute with shallots if desired
- 3 cloves Garlic Fresh garlic recommended
- 2 stalks Celery Omit or substitute with fennel
- 1 medium Carrot Other root vegetables can be swapped
- 4 cups Yukon Gold Potatoes Russet potatoes can be used
Broth
- 4 cups Vegetable or Chicken Broth Homemade or low-sodium recommended
Herbs & Seasonings
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Fresh Parsley or Chives Add freshness and color
Instructions
- In a large pot, melt butter over medium heat and sauté chopped leeks, onion, garlic, celery, and carrot until softened.
- Add diced potatoes and broth; bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in heavy cream, season with salt and pepper to taste, and heat through.
- Garnish with chopped parsley or chives before serving.
Notes
For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream.